Barista Magazine

DEC 2012-JAN 2013

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Coffee, and the end result of that relationship was served throughout the weekend. The Cup of Excellence platform was framed as an excellent gateway for producers to use as a discovery mechanism, to connect to roasters and importers they otherwise would have had no access to. The discussion fed into these questions of meaningful growth: How do we maintain these kinds of direct-trade relationships? How do we ensure that they are profitable for everyone down the line? How do we create relationships that will be stable through not only C-market disruption, but also withstand outside, motivated outside buyers? The first round of workshops included a hands-on Chemex class, a get-your-hands-dirty machine maintenance session, a smaller panel on barista competitions, and a cupping directed at the idea of buying a whole mountain: tasting the good, the bad, and the low-grown. Each of these could warrant an article in itself. The MANE crew gathered for a group lunch, then split once more, heading to the second round of classwork— this time featuring an AeroPress lab; an open-concept "Office Hours," whereupon folks shed their inhibitions and picked one another's brains; an introduction to microlots; and an entire workshop on water, where three separate GS/3 machines sat, each with a different source of water, imitating Cambridge, Mass., Los Angeles and Seattle. Minds were blown. Saturday night, after a quick jaunt into Providence for dinner, brought most participants back for the annual MANE party: Lattes were poured, prizes were awarded, and much fun was had by all. Sunday opened with another breakfast (including, mysteriously, caramelfilled Rip Van Wafels, which turned out to be totally legit early-morning treats). Only a single set of classes was held on Sunday, with second instances of the Chemex and AeroPress workshops, as well as a second session of Katie's "Fruit Bombs & Fermentation" presentation and cupping. The energy had cooled somewhat by Sunday morning—attendees were in generally thoughtful moods, trying to fit together the education of the past few days with the gnawing suspicion that they did, indeed, have to drive home at some point. Reigning United States Barista Champion Katie Carguilo led a endees in a class called "Processing and Fermentation" at the MANE conference in October. The class provided an overview of different regional styles of coffee ff ff processing and fermentation, beyond the most common ones (washed, pulp natural, and natural). Katie guided students through a cupping of coffees that ff had undergone a variety of processing techniques. MANE grows every year, both in attendance and in scope. I believe that as long as our industry has events like MANE, and we have people interested in attending, then we are on the right track. LEAVE THE ENERGY TO THE COFFEE. CONCEPT GREEN LINE ESPRESSO MACHINE It Knows What You Want and Then Some Self Learning Software Brewing Accuracy Software Multi-Boiler Huge Energy Savings memorizes your peak production hours and auto adjusts to stand-by mode during down time senses when your brew is not your best and will tell you how to correct it lets you operate group heads at different temperatures with 47.6% certified energy savings during its rest period & 30% when operational Like us on . WEGA USA GREENSBORO, NC 336.662.0766 WEGAUSA.COM www.baristamagazine.com 49

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